Summer means all kinds of fairs and markets. We went to the Boulder Creek Fair and came home with about a dozen free packs of Knorr Southwestern Chicken, Brown rice, and Quinoa meal starter packs! It was late in the day and they were passing them out by the hands full.
As I’ve said previously, I am a fan of packaged seasoning mixes to get me started on a flavor profile. In this case, I wanted to prepare the meal as suggested by the seasoning manufacturer and then come up with some ideas on how to adjust for the next time.
Chicken breast (cubed) and lightly dredged in flower
Red bell pepper
Green Bell pepper
Knorr Southwestern Chicken, Brown rice & Quinoa Meal Starter
Sauté the peppers and corn till the peppers are slightly tender. Remove from skillet.
Add the chicken to the skillet with additional oil and brown slightly. Add the vegetables and the Meal Starter mix along with 2 cups of water, cover and simmer for about 20-25 minutes.
I’ll have to say that this was an interesting dish. I’m not sure whether we will use the packets we collected at the summer fair or they will go the way of other good ideas.
The flavor was definitely on the smokey chipotle pepper side. To me there wasn’t much spice, but I always get the smokey flavor of chipotle a lot more than any heat. A little cayenne or jalapeño would have brought a little heat to the party. I think a little lime might brighten things up.
I’m not sure how to react to the brown rice and quinoa. The rice reminded me of the seeds you find in stone ground mustard, so I kept expecting to get more of that flavor profile. The quinoa was a little on the grainy side. I will have to confess that we NEVER had rice at my house when I was growning up, unless you want to count Spanish rice in a can. Therefore, I am still learning to appreciate various grains as part of my meals.
The dish got mixed reviews, but I think I will try it again with a little more heat and acid before I give it a final decision.